Squirrel - Parmesan recipe

Uploaded by moconservation on 05.08.2010

One of my favorite things about cooking is adapting recipes,
substituting wild edibles for store-bought ingredients or exchanging one wild meat for another.
Today's recipe originally called for using the exotic game bird chukar,
but we're going to use something a little more common, and make a delicious dish
called rosemary parmesan squirrel.
First, put chopped tomatoes, rosemary, salt, pepper, and bouillon cubes in water and bring to a boil.
Add rice and cook according to directions on the rice package.
When it's done, stir and fluff to distribute the rosemary
and tomatoes evenly, and set aside.
Place flour in a bag and add the squirrel.
Shake until the meat is thoroughly covered.
In a large frying pan, heat olive oil until it's almost but not quite smoking,
add the meat and brown on all sides.
Just before meat is completely browned, add 2 pats of butter to oil to finish browning.
Remove and place on paper towels.
Place white wine in a clean pan, add the squirrel, cover, and cook on medium-low heat
for about 15 minutes to tenderize.
Remember to turn the meat occasionally.
In a pan on low heat, blend cream, onion soup mix and a half-cup of parmesan cheese.
Stir constantly until the mixture is smooth and the cheese is melted into the sauce.
Salt to taste.
Serve the squirrel over a bed of the rice, spoon the sauce over the top & garnish with parmesan cheese.
If you prefer, you can substitute quail, rabbit, or even chicken in this recipe.
But I can tell you, what it does for squirrel just can't be beat.